scholarly journals Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters

1990 ◽  
Vol 73 (4) ◽  
pp. 874-880 ◽  
Author(s):  
N.Y. Farkye ◽  
P.F. Fox ◽  
G.F. Fitzgerald ◽  
C. Daly
Keyword(s):  
Cheddar Cheese ◽  
Single Strain ◽  
Flavor Development

675. The carbon dioxide content of New Zealand Cheddar cheese

1957 ◽  
Vol 24 (2) ◽  
pp. 235-241 ◽  
Author(s):  
P. S. Robertson
Keyword(s):  
Carbon Dioxide ◽  
New Zealand ◽  
Carbon Dioxide Concentration ◽  
Cheddar Cheese ◽  
Carbon Dioxide Content ◽  
Single Strain ◽  
Open Texture ◽  
Factors Influencing ◽  
High Concentrations ◽  
Lower Temperature

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.

scholarly journals Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities

1998 ◽  
Vol 81 (2) ◽  
pp. 327-337 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Marie Strickland ◽  
Bart C. Weimer ◽  
Mark E. Johnson ◽  
James L. Steele
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Single Strain

scholarly journals Cholesterol Removal and Flavor Development in Cheddar Cheese

2003 ◽  
Vol 16 (3) ◽  
pp. 409-416 ◽  
Author(s):  
H. S. Kwak ◽  
C. S. Jung ◽  
J. S. Seok ◽  
J. Ahn
Keyword(s):  
Cheddar Cheese ◽  
Cholesterol Removal ◽  
Flavor Development

scholarly journals Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

2006 ◽  
Vol 89 (10) ◽  
pp. 3749-3762 ◽  
Author(s):  
J.A. Hannon ◽  
K.N. Kilcawley ◽  
M.G. Wilkinson ◽  
C.M. Delahunty ◽  
T.P. Beresford
Keyword(s):  
Cheddar Cheese ◽  
Flavor Development

scholarly journals Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

2013 ◽  
Vol 96 (7) ◽  
pp. 4212-4222 ◽  
Author(s):  
J.R. Broadbent ◽  
C. Brighton ◽  
D.J. McMahon ◽  
N.Y. Farkye ◽  
M.E. Johnson ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Single Strain

The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese

1976 ◽  
Vol 43 (3) ◽  
pp. 459-468 ◽  
Author(s):  
B. A. Law ◽  
M. Elisabeth Sharpe ◽  
Helen R. Chapman
Keyword(s):  
Heat Treatment ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Pseudomonas Fluorescens ◽  
Culture Supernatant ◽  
Lipolytic Activity ◽  
Cheddar Cheese ◽  
Single Strain ◽  
Gram Negative ◽  
Colony Forming Units

SummaryThe highest incidence of lipolytic activity among the psychrotrophic Gram-negative flora of commercial raw milks was found in strains ofPseudomonas fluorescensandPs. fragi.The lipases of all of the lipolytic strains remained wholly or partly active after heat treatment at 63°C for 30 min. Two of the strains tested further had lipases which retained 20–25% of their activity even when heated at 100 °C for 10 min. Cheeses made from milks in which strains or a single strain of lipolytic Gram-negative rods (GNR) had been allowed to multiply to > 107colony forming units/ml became rancid after 4 months even though the GNR had been killed by pasteurization. The rancidity was characterized by a soapy off-flavour in cheeses containing free fatty acid concentrations from 3 to 10 times higher than those in control cheeses made from stored milks with low counts of GNR. Strong rancidity could be reproduced by adding the culture supernatant of a pre-grown lipolytic strain, but not the washed cells, to milk and pasteurizing it immediately before cheese-making, demonstrating the extracellular nature of the rancidity-inducing lipases.

scholarly journals Overexpression of Lactobacillus caseid-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese

2004 ◽  
Vol 70 (8) ◽  
pp. 4814-4820 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Sanjay Gummalla ◽  
Joanne E. Hughes ◽  
Mark E. Johnson ◽  
Scott A. Rankin ◽  
...  
Keyword(s):  
Aromatic Amino Acids ◽  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Keto Acid ◽  
Acid Dehydrogenase ◽  
Keto Acids ◽  
Cheese Flavor ◽  
Enhanced Expression ◽  
Flavor Development

ABSTRACT Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that α-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off-flavor compounds. However, dairy lactobacilli can convert unstable α-keto acids to more-stable α-hydroxy acids via the action of α-keto acid dehydrogenases such as d-hydroxyisocaproic acid dehydrogenase. To further characterize the role of this enzyme in cheese flavor, the Lactobacillus casei d-hydroxyisocaproic acid dehydrogenase gene was cloned into the high-copy-number vector pTRKH2 and transformed into L. casei ATCC 334. Enzyme assays confirmed that α-keto acid dehydrogenase activity was significantly higher in pTRKH2:dhic transformants than in wild-type cells. Reduced-fat Cheddar cheeses were made with Lactococcus lactis starter only, starter plus L. casei ATCC 334, and starter plus L. casei ATCC 334 transformed with pTRKH2:dhic. After 3 months of aging, the cheese chemistry and flavor attributes were evaluated instrumentally by gas chromatography-mass spectrometry and by descriptive sensory analysis. The culture system used significantly affected the concentrations of various ketones, aldehydes, alcohols, and esters and one sulfur compound in cheese. Results further indicated that enhanced expression of d-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of α-keto acids, but sensory work indicated that this effect retarded cheese flavor development.

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